The secret ingredient in this is matcha, a powdered green tea. Matcha is powerful stuff and a little goes a long way. This in an crisp, airy dessert with whipped cream, raspberries and a drizzle of honey.
Green Tea Meringue Parfaits
for the meringues
2 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup white sugar
1 1/2 teaspoon cornstarch
1 tablespoon lemon juice
3/4 teaspoon matcha powder
for the whipped cream
8oz heavy cream
1 tablespoon sugar
for the topping
8oz fresh respberries
Heat oven to 225 degrees.
In a mixing bowl, with an electric mixer, whip egg whites, salt and cream of tartar until they begin to become foamy, about 1 minute. Keep beating an add sugar 1 tablespoon at a time. Beat until thick and glossy. Beat in cornstarch, vanilla, lemon juice and matcha. Beat until stiff meringue has formed. It will hold its shape on an inverted whisk/beater.
Spoon dollops of meringue onto a slipat or parchment paper lined baking sheet. They dollops require minimal spacing. They expand only a centimeter or so when baking, usually from slight deflation from moving the pan around. Size according to serving glasses.
Bake 40 minutes. Turn pan. Bake 40 minutes more. Remove from oven and cool.
In a small bowl, whisk heavy cream and sugar. Don't over whip.
In serving cups, later meringues with whipped cream, raspberries and a drizzle of honey.